Great British Bake Off finalist and founder of the Science Kitchen, Josh Smalley, reveals how anthocyanins—the pigments in blueberries—act as natural pH indicators, changing colour based on different conditions. | New Scientist
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Red cabbage contains a type of water-soluble pigment called anthocyanins. Anthocyanins are known for their ability to change color in response to changes in pH.When red cabbage juice is exposed to an acidic substance such as vinegar, the anthocyanin pigments undergo a chemical change. The color change is the result of a change in pH. Red cabbage juice typically turns red or pink in a neutral to slightly acidic environment (pH below 7), and turns blue or green in an alkaline environment (pH above
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